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2 months ago

Named after the small village of Morbier in the Jura mountains where it was first made. The ash layer in Morbier Cheese originates from an old cheesemaking tradition. The cheesemaker would take leftover curd from making Comté, sprinkle a little ash on top to stop a skin forming, then top it up in the morning with the next day's curd. Today, the vegetable ash is purely decorative.

It's a great time to try Morbier! 25% OFF for a limited time!

2 months ago

Your community-owned co-op knows how important it is to get delicious food for your family at the best prices. Save money this week (and every week) on products you love - check out our new FRESH DEALS for this week (good thru November 3rd)!

2 months ago

There are four days left in our Annual Fall Owner Drive - and it's a great time to sign-up and renew! Not only can you still get in on the 10% discount through 10/31, but we are excited to gift you a FREE 45 Anniversary tote bag as well. Not coming in this week - it's super easy to do online!

https://openharvest.coop/owner-sign-up/

2 months ago

Certified Piedmontese Chuck Rolls are only $5.99 lb this week, while supplies last!

2 months ago

Last day to save $2 on bagged yellow Yukon potatoes — stock-up while you can! 🥔 🥔 🥔

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Blog

December Board Reflections

By: Corey Rumann

This time of year always gives me an opportunity to reflect on the past year and my time on the Board has been a big part of that. It’s also a time when I begin to think about the year ahead and what I would like to accomplish. The same is true for the Open Harvest Board.

We are excited to welcome three new members – Lori, Margaret and Wally – and look forward to working with them. But, I will also miss seeing and working with Ross and Skylar on the Board. Change always seems to bring some excitement and some sadness with it. Speaking of change, one of our Board members recently welcomed a new addition to their family. Congratulations Jen!

A lot has happened at Open Harvest during my first year on the Board and I am proud of the work we have accomplished. We are also setting goals for ourselves and what lies ahead. One of the main goals we have is increasing member owner engagement and we continue to talk about how we can make sure your interests and perspectives are being heard. That being the case we have tried to make ourselves more visible to the membership through these monthly Board reflections and in-store activities. You might even see some of us bagging groceries during the busier times at the store in the next few weeks.

I encourage you to contact the Board and attend our monthly meetings to share your thoughts and perspectives. Also, keep an eye out for the upcoming FinMoo meeting in February. Your membership is what makes Open Harvest special and we want to hear what you think!

 

In cooperation,

Corey Rumann

Board Director